Vegetable & Chickpea Coconut Curry
- 1.5 tablespoons oil I used avocado oil
4-5 large garlic cloves chopped
1.5 inch ginger chopped
1/2 jalapeño chopped, adjust to taste
1 medium red onion chopped
14.5 oz can diced tomatoes
1 teaspoon The Spice Hunter Coriander Powder
1/2 teaspoon The Spice Hunter Cumin Powder
1/2 teaspoon The Spice Hunter Smoked Paprika
1/2 teaspoon The Spice Hunter Turmeric
3/4-1 teaspoon salt to taste
2 cups cauliflower florets
1 + 1/4 cup sweet potatoes diced, from 1 medium sweet potato
15.5 oz can chickpeas drained
1-1.5 cups water
13.5 oz can coconut milk
1 red pepper sliced
tablespoons chopped cilantro
1/2 lime juice of
1/4 teaspoon garam masala
Heat oil in a pot on medium heat. Once the oil is hot, add the chopped ginger, garlic, jalapeño and onions. Cook for around 3 minutes until the onion softens.
Then add a 14.5 oz can of diced tomatoes and stir. Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat.
Remove the lid and then add the spices – 1 teaspoon of Spice Hunter's coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric and salt to taste. Stir and cook the spices for 1 minute.
Add the cauliflower florets, diced sweet potatoes and can of chickpeas. Stir until the veggies and chickpea are well coated with the spices.
Then add water and can of coconut milk and give a good stir. Cover and cook for 10 minutes, stir couple of times in between.
Then remove lid, add sliced bell peppers. Cover and simmer 5 more minutes.
Remove lid, add chopped cilantro and squeeze in fresh lime juice. Turn off heat. Sprinkle garam masala. The curry might look thin at this point but it will continue to thicken as it cools down. Serve with brown rice or jasmine rice!
Recipe courtesy of Cook with Manali!